Smashed Potatoes
Smashed potatoes are a delightful twist on traditional mashed potatoes, combining creaminess with a crispy texture.
Servings: 4 servings
Equipment
- Large Pot
- Baking Sheet
- Colander
- Potato Masher
- Sturdy Glass
Ingredients
Potatoes
- 2 pounds small to medium-sized potatoes Yukon Gold or red potatoes recommended for creaminess.
Oil
- 1/4 cup olive oil Extra virgin olive oil recommended.
Garlic
- 4 cloves garlic Minced or smashed for flavor enhancement.
Seasoning
- to taste salt Kosher or sea salt recommended.
- to taste black pepper Freshly ground for best flavor.
Herbs
- optional fresh herbs Chopped rosemary, thyme, or parsley recommended.
Cheese
- to taste grated cheese Parmesan or aged cheddar recommended.
Instructions
- Preheat your oven to 425°F (220°C).
- Wash the potatoes thoroughly under running water.
- Place the potatoes in a large pot, cover with cold water, and add a pinch of salt.
- Bring to a boil, then reduce heat and simmer for 15-20 minutes until fork-tender.
- Drain the potatoes and let them rest for a few minutes.
- Drizzle half of the olive oil on a baking sheet.
- Transfer the potatoes to the baking sheet and gently smash each potato.
- Drizzle the remaining olive oil over the smashed potatoes and sprinkle with garlic, salt, and pepper.
- Toss the potatoes to coat them evenly with oil and seasonings.
- Roast in the oven for 25-30 minutes, flipping halfway through.
- Remove from the oven, let cool slightly, and sprinkle with cheese if desired.
- Serve warm, garnished with fresh herbs if desired.
Notes
Feel free to experiment with different herbs and cheeses for unique flavors.